"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Italian Tomato Tart Recipe

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This recipe for Italian Tomato Tart, by , is from Eagles in the Kitchen, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Diane Staubus
Added: Tuesday, October 6, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 10-oz. package frozen long-grain brown rice
2 T. commercial pesto
1 T. grated fresh Parmesan cheese
1 large egg
cooking spray

Filling:
1/2 c. skim milk
1/2 c. egg substitute
1/4 tsp. salt
1/8 tsp. black pepper
dash of red pepper
1 large egg
3/4 c. shredded mozzarella cheese
3 small plum tomatoes, thinly sliced
1 T. chopped fresh basil

Directions:
Directions:
Preheat oven to 350. To prepare crust, cook the rice according to the package. Combine cooked rice, pesto, Parmesan cheese and egg. Firmly press mixture into the bottom and up the sides of a 9" pie plate coated with cooking spray. Bake 15 minutes. Remove from the oven. Increase oven temperature to 400. Combine milk, spices and egg. Stir with a whisk. Sprinkle half of mozzarella into bottom of prepared crust. Top with half of the tomato slices. Repeat with remaining mozzarella and tomatoes. Pour milk mixture over tomatoes; bake for 10 minutes. Reduce oven temperature to 325; bake tart for an additional 35 minutes or until set. Cool 10 minutes before serving. Sprinkle with basil. Cut into wedges.

 

 

 

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